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Don't cold crash too quickly. The colder Otis the harder to remove the co2. I don't cold crash until just before I'm ready to bottle.

Filtering is to polish wine, not to remove anything. With that said, no I've never filtered mead. Only whites and blush wine once it was completely cleared.

There are a few ways to limit head space. That is one that will work. IMO skip the clarifiers and degassing. Rack and add sulfite. In three months do it again. And once more in 3 months. Maybe once more then bottle.

What on earth do you do to yours? Lol. I've had mine for years.

Should be good. Keep it in primary until your gravity reading doesn't move for 3 days. Generally mead can stay in the primary for longer then wine. You don't need to be in a huge hurry to rack. I've left my JAOM mead in the primary for a few months.

Quit adding fruit. Adding more fruit just keeps fermentation going. Ditch the bag, it doesn't really do anything. When you rack just leave the stuff at the bottom. Wait 7 days. Rack. Wait two weeks and rack. This time add potassium nitrate and sorbate. Leave for at least 30 days and...

lmao

Is it sour or are you tasting yeast? Now that you added more fruit it is going to start to ferment again. When you rack are you leaving the gunk on the bottom? Looks really cloudy to me? Even the Apple has a lot of gunk on the bottom. 3 racks In 2 months? That's a lot. What are you doing...

5 gallons of my own recipe mead + 5 gallons of JAOM. = 1109

Nitrate prevents bacteria growth and oxidation in the wine.

For the most part the kits are done the same. Follow the simple directions and you'll be good. With that said, don't worry about degassing or bottling as directed. Bulk age it. Every 3 months rack and add nitrate. After 9-12 months bottle it. In another 2-3 months enjoy.

I would guess it would add flavor such as oak does to many wines.

A lower alcohol wine that you back sweeten can be drank in as little as 4 weeks from the start. After about a month of aging it won't get any better. A dry red wine with 11-14% alcohol will improve anywhere between 1-2 years, sometimes even longer. Then will keep at this level for a few...

I have a wort chiller that I'm looking to trade, or sell. I also have a propane burner and large pot I would trade as well. I'm interested in carboy, flip top bottles, fruit crusher , or fruit press.

I'm a big fan of ec1118. Hardy yeast that is pretty neutral as far as any odor or taste that it gives off. Watch your temps because higher temps this yeast will kick it into overdrive and can produce some rocket fuel

There are some nice lower end kits that only take a few weeks. They are good sit down and get drunk wines. They're not going to get awards but they are good at what they are. They tend to be sweet wines. The high end kits are very nice. You really need 18-24 months before they are going to...

I have bulked aged my Mead in the carboy for several months. Went to get the carboy and discovered some mold on the inside of the carboy, don't see any in or on the mead itself. Is it still safe or do I need to pitch out and cry? If it matters it JAOB recipe.

I have 6+ cases of 12oz bottles. All in nice cardboard boxes. Some are clean some need cleaned. I just request you take all. Would like gone ASAP.

I've got a pork butt on the smoker, home made baked beans in the oven, and getting ready to bake some cornbread. I think I deserve a beer.

Budweiser, Coors, Miller. It would save me some money if I actually liked them. In all seriousness I can't say there is. Maybe New Castle. A lot of people like it, but I think it is disgusting. The only reason I say maybe is so I could drink it with others.